My mother used to make Italian linguine fried nests as a dessert, kneaded eggs and flour, rolled the dough and cut it more thinly than the classic tagliatelle, a part used for the main dish, seasoned with the classic ragù… and the other fry it , then passed the nests in honey and finally decorated them with various sweets, just as it is used to do in the Bolognese area at carnival. After having fried them, I wanted to season them with the classic flavors of margherita pizza, tomato, basil and mozzarella (which in this case, I replaced with the burrata).
Production time: 1 hour
Degree of difficulty (from 1 to 5): 2
Ingredients for 4 people
320 g of paste
tomato sauce
1 burratas
5/6 slices of bacon
bechamel
Parmesan Cheese
Fresh basil to taste
peanut oil
salt
pepper
For pasta (with Pasta Maker)
400 g of milled semolina flour
100g of flour
190 of liquids (water + 2 eggs)
For the béchamel sauce
½ liter of milk
50g of flour
50g of butter
nutmeg
salt
Procedure for making Italian linguine fried nests
After getting my dough with the machine, I rolled it with the help of a ladle, forming nests that I fried in peanut oil. Put on straw paper to absorb excess oil. In a small saucepan I prepared the bechamel, to which I added grated Parmesan. Meanwhile, I made the crunchy bacon by holding it in the oven for 2/3 minutes.
Everything is ready, so I served up brushing the dishes with the béchamel, I placed the nests and seasoned them with the leftover ragù (you can also season them with a quick garlic, tomato and oregano or basil sauce), a spoonful of burrata on each nest, the bacon cut into small pieces and the fresh basil.
The recipe was made by Amerigo Morgia.
